Salmon and Asparagus with Lemon
A flavorful dish featuring succulent salmon paired with tender asparagus and a creamy lemon risotto, perfect for a weeknight dinner.
Equipment
- skillet
- paper towels
- spatula
- measuring cups
- measuring spoons
Ingredients
- 1 ½ lb lb salmon
- 2 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 1 lb asparagus ends trimmed
- 1 medium shallot minced
- 4 cloves garlic minced
- 2 tbsp butter
- 1 cup dry white wine
- 1 ½ cups arborio rice or another short grain
- 3-4 cups vegetable broth or water
- ¼ cup fresh lemon juice about 2 large lemons
- ½ cup heavy cream
- ½ cup fresh parmesan cheese shredded
Instructions
- Dry the salmon filets and rub with a mixture of spices.
- Cook the salmon skin-side down in a skillet for 4-5 minutes, then flip and cook for another 3-4 minutes.
- Sauté asparagus in the skillet for 6-8 minutes until tender.
- Melt butter in the skillet, add shallot and garlic, then stir in rice and toast.
- Pour in white wine, reduce, then add broth gradually while stirring until rice is soft.
- Mix in lemon juice, heavy cream, and parmesan until creamy.
- Serve risotto topped with asparagus and salmon, garnished with herbs.
Notes
This dish can be prepared in about 1 hour. Leftovers are suitable for meal prep and can be stored in the refrigerator. Variations can include using different types of short-grain rice if arborio is unavailable.